Chupes are coastal Ecuadorian soups that are thickened with potatoes. They’re usually made with milk, but chicken stock works just fine, too.
ECUADORIAN CHUPE
(Makes 4 servings)
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2 T. olive oil OR butter 1 small onion, diced 3½ c. milk OR chicken stock 1 ½ lbs. potatoes, peeled and cubed 1 jalapeno pepper OR 1-2 small green or red chilies, finely diced |
1½ tsp. salt 1 tsp. cumin 1 egg yolk ½ c. cream, milk OR chicken stock 1-2 T. cilantro, minced
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- Warm the olive oil or butter in a soup pot. Add the onion and sauté for 3-4 minutes.
- Add the milk or chicken stock, potatoes, pepper, salt and cumin. Bring the soup to boil, then reduce heat to low-medium and simmer for 20-30 minutes.
- Mash some of the potato chunks against the side of the pot with the back of a spoon to thicken the soup.
- In a small mixing bowl, combine the egg yolk with the ½ c. milk, cream or stock. Mix well. Add ½ c. of hot soup to the bowl and mix well. Then return it all to the pot and stir well.
- Add the cilantro, stir well, and continue cooking 1 more minute.
Nutrition Tip: Once thought to be just a “white” starch with little nutrient value, potatoes are actually a good source of important nutrients (B vitamins, copper, potassium, vitamin C…) and contain a tuber storage protein called patatin that has antioxidant properties.
